Description
This Cheesy and Creamy Broccoli Pasta recipe combines tender broccoli with a rich, velvety cheese sauce made from mozzarella and parmesan, all tossed with al dente ditalini pasta. Perfect for a comforting vegetarian main course that comes together quickly with simple ingredients and classic techniques.
Ingredients
Scale
Vegetables and Aromatics
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 500 g fresh broccoli, chopped
Dairy
- 2 tablespoon butter
- 2 cups heavy cream
- 8 oz mozzarella cheese, shredded
- 8 oz parmesan cheese, grated
Pantry
- 2 tablespoon olive oil
- ½ cup reserved pasta water
- 16 oz ditalini pasta
- 2 teaspoon salt (divided)
- Black pepper to taste
Instructions
- Prepare Aromatics: In a large skillet, melt the butter and olive oil together over medium heat. Add the minced garlic and diced onion, then sauté until the onion becomes translucent, about 7 minutes. Season with 1 teaspoon salt to enhance the flavors.
- Cook Broccoli: Add the chopped broccoli to the skillet and sauté for another 5 minutes until it is tender but still vibrant green. Add an additional teaspoon of salt and stir well to season the vegetables.
- Make Cheese Sauce: Pour the heavy cream into the skillet and bring the mixture to a gentle simmer. Gradually add the shredded mozzarella cheese while stirring continuously until the cheese has fully melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
- Cook Pasta: Meanwhile, bring a pot of salted water to a boil and cook the ditalini pasta according to package instructions until al dente, approximately 10 minutes. Reserve ½ cup of the pasta water before draining the pasta.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet with the creamy broccoli sauce. Pour in the reserved pasta water and toss gently to coat the pasta evenly with the sauce.
- Finish with Parmesan: Remove the skillet from the heat. Sprinkle grated parmesan cheese over the pasta and stir until the cheese is melted and fully incorporated into the sauce.
- Serve: Divide the creamy broccoli pasta onto plates and garnish with extra parmesan cheese and freshly ground black pepper if desired. Serve immediately and enjoy your comforting meal.
Notes
- Use freshly grated parmesan cheese for better flavor and melting consistency.
- If you prefer a lighter dish, substitute half of the heavy cream with milk, but this will slightly reduce creaminess.
- Be sure not to overcook the broccoli to maintain its vibrant color and slight crunch.
- Reserve pasta water helps thin and bind the sauce; adjust quantity as needed for desired sauce consistency.
- Use a large skillet to ensure even cooking and easy tossing of pasta and sauce.
- Salt the pasta water generously to enhance flavor of the pasta and overall dish.
- If you want to make it gluten free, substitute the ditalini pasta with gluten-free pasta.
- Store leftovers in an airtight container in the refrigerator and reheat gently to avoid breaking the cheese sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 110 mg
